Directions
Wings require a two-phase cooking process. First, you render out the fat and tenderize the meat on a medium-hot grill at 325°F to 350°F (163°C to 177°C). Then, you crisp and glaze it over hot coals. You might find it useful to light another chimney of briquettes when you give the wings their first flip after 45 minutes – so you can add a few fresh coals to boost the heat at the end for an absolutely perfect finish.

Mix the wings, oil, and rub of your choice (Red Rub for mild, Creole Seasoning for hot) together in a large bowl. Fire up your grill and mound up the coals on one side. Spread the wings out on the other side of the grill, away from the coals. Cover the grill and cook the wings for about 45 minutes. Open the grill, flip the wings over, and switch them around. Move the ones closest to the heat source off to the side, and move the ones on the outside edge closer to the heat source. (Remember to start another chimney of charcoal now.) Cover again and cook about 45 minutes more, until the meat is tender.

Add some nice hot coals to the fire, and flip the wings over direct heat of the coals. You should hear them sizzle a bit. Without waiting, brush the wings with some of the Mutha Sauce or Hot BBQ Sauce, flip them again, and let them cook for about 4 minutes so that the heat can caramelize the sauce. Brush the wings again with sauce and flip them over to cook another 4 minutes on that side. Slather the wings with the sauce one last time to glaze them, and pull them off the grill as they’re finished.

Serve with blue cheese dressing for dipping, celery sticks, and plenty of napkins.

Pour the oil into a large saucepan and set over medium-high heat. Toss in the onions, green peppers, and jalapeños and give them a stir. Season with a pinch of salt and pepper and cook until soft and golden. Add the garlic and cook for 1 minute more. Dump in everything else except the liquid smoke. Bring to a boil, then lower the heat so the sauce simmers. Simmer for 10 minutes. Swirl in the liquid smoke and let the sauce cool. Pour it into a container, cover, and store in the fridge until ready to use.

Variation: Hot BBQ Sauce
Add 2 or 3 seeded and minced habanero peppers (about 1 1/2 teaspoons to 1 tablespoon) along with the onions, peppers, and jalapeños. Also add 1/2 teaspoon cayenne pepper along with the other ingredients for extra punch.